in the cellar : Whenever conditions favour the production of fine sparkling wine we intend to create Monro Brut Premiere Cuvee. The 1999 vintage was suited to quality sparkling wine production. For our 1999 Monro Brut , healthy whole grapes were pressed very gently using a Champagne pressing programme. Only the Cuvee (best quality juice) was used in the blend. The Chardonnay component was fermented in used barrels for extra complexity. After blending, with Pinot Noir, yeast and sugar were added for a secondary fermentation in the bottle and extended lees contact for 4 1/2 years.